Zaru udon

Setouchi, where Kagawa prefecture is located, is one of the regions where there is little rain in Japan, sandwiched between the Shikoku Mountains and the Chugoku Mountains, and the situation is similar to the basin, and there is a lot of dry airflow and rain clouds are difficult to invade, so it is necessary to make rice that requires a lot of water It wasn't very suitable, so cultivation of “wheat” has been carried out actively since ancient times. Wheat is the raw material for udon, and it is also used as a raw material for soy sauce. Various conditions were met, and “udon” spread throughout Kagawa prefecture as a way to eat wheat more deliciously. Sanuki udon is a specialty of Kagawa prefecture, characterized by its light soup stock and chewy noodles. The biggest characteristic of Sanuki udon is its elasticity. The characteristic of Sanuki udon is that it is soft when you put it in your mouth and is chewy when chewed. With zaru udon, you can enjoy the original flavor of udon by quickly washing the boiled udon with cold water, dipping the chilled udon in dipping soup, and eating it. This is how you can feel the elasticity and throat of noodles the most.